Miriam
González Lázaro
DOCTORA
Publicaciones (43) Publicaciones de Miriam González Lázaro
2024
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Foliar application of methyl jasmonate and methyl jasmonate + urea: effect on nitrogen compounds in Tempranillo grapes over two vintages
Journal of Plant Nutrition, Vol. 47, Núm. 7, pp. 1058-1071
2023
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Application of Methyl Jasmonate and Methyl Jasmonate + Urea in Tempranillo Vines: Influence on Grape Phenolic Compounds
American Journal of Enology and Viticulture, Vol. 74, Núm. 1
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Could foliar applications of methyl jasmonate and methyl jasmonate + urea improve must grape aroma composition?
Journal of the Science of Food and Agriculture, Vol. 103, Núm. 10, pp. 4813-4825
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Effect of Methyl Jasmonate Plus Urea Foliar Application on the Polysaccharide and Monosaccharide Composition of Tempranillo Grapes and Wines and on the Wine’s Quality
Nitrogen, Vol. 4, Núm. 3, pp. 263-278
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Foliar Applications of Calcium, Silicon and Their Combination: A Tool to Improve Grape Composition and Quality
Applied Sciences (Switzerland), Vol. 13, Núm. 12
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Vine Foliar Treatments at Veraison and Post-Veraison with Methyl Jasmonate Enhanced Aromatic, Phenolic and Nitrogen Composition of Tempranillo Blanco Grapes
Foods, Vol. 12, Núm. 6
2022
2021
2020
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Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines
Journal of the Science of Food and Agriculture, Vol. 100, Núm. 6, pp. 2618-2629
2019
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Efecto de distintas técnicas enológicas sobre el contenido de aminoácidos y de aminas biógenas en vinos espumosos tintos
La Semana vitivinícola, Núm. 3557, pp. 2061-2066
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Efecto de las distintas técnicas enológicas sobre el contenido de aminoácidos y de aminas biógenas en vinos espumosos tintos
La Semana vitivinícola, Núm. 3544, pp. 806-813
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Effect of the winemaking process on the volatile composition and aromatic profile of Maturana Blanca wines
Oeno 2019-In Vino Analytica Scientia 2019
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Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters
Journal of the Science of Food and Agriculture
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Oenological Characterization of Albariño grape variety grown under different grapevine training systems
Oeno 2019-In Vino Analytica Scientia 2019
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Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines
European Food Research and Technology, Vol. 245, Núm. 5, pp. 1047-1059
2018
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Efecto de diferentes prácticas enológicas en la composición volátil de vinos tintos espumosos elaborados a partir de la variedad tempranillo
Nuevas aportaciones a la investigación vitivinícola actual. Libro de comunicaciones del XIV Congreso Nacional de Investigación Enológica
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Efecto de diferentes técnicas enológicas y madurez de la uva tempranillo en la composición volátil de vinos tintos espumosos
Eneo, pp. 54-57
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Effect of carbonic maceration and pectolytic enzymes on the polyphenolic composition and foam parameters of red base and sparkling wines
Abstracts Book: International Congress on Grapevine and Wine Sciences
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Sensory properties of red sparkling wines elaborated by different oenological techniques
Abstracts Book: International Congress on Grapevine and Wine Sciences
2017
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Amino acids and biogenic amines in sparkling wines: the role of grape variety , time and type of aging
Wine Active Compounds 2017